What do you make with those huge zucchini from the garden? Thai curry zucchini soup is a breeze in the Instant Pot and so very tasty! You can make it in the slow cooker too. Best of all you only need 5 ingredients to make this rich and flavorful low carb soup (5.9g net carbs).
You might also like this easy lentil & sausage soup in the Instant Pot.
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It’s prime zucchini time here in Pennsylvania and every morning my husband picks a few and asks me if I want them or should he take them to work. Well I feel guilty not using them so I usually keep a few.
I love zucchini and I have so many zucchini recipes here on my blog but yesterday I was in the mood to make a soup in the Instant Pot so I came up with this super easy Thai Curry Zucchini Soup. It was so tasty and easy that I will definitely make this again soon. I used 1 huge zucchini and got 10 cups of soup from this batch. I froze two servings but I will be making more and freezing it for the winter. It really is tasty!
Other zucchini recipes to try
As I mentioned I have a lot of zucchini recipes on this site. Here are 3 of my favorites for you to try. You can make some tasty chips in the oven like my Za’atar Zucchini chips (which are really low carb and low calorie). I have some zucchini lasagna cups that you make in a muffin tin and a really tasty and easy zucchini waffle.
Actually I have 21 summer zucchini recipes you can check out if you are interested.
Zucchini Soup Recipe
So below you can see the 5 ingredients I used. I had 10 cups of zucchini, some curry paste, chicken bone broth, coconut milk and brown sugar. You can use coconut sugar too if you prefer and of course you can use different brands of products. These are my favorites but use what you have.
All you need to do is throw it in the Instant Pot, mix and pressure cook for 10 minutes. Then puree it in a blender or use a blender stick. I used my Vitamix which really gets it smooth and creamy. I imagine most blenders do these days but I do love my Vitamix for this reason!
Thai Curry Zucchini Soup in the Slow Cooker
To make this soup in the slow cooker, just add all the ingredients and cook on high or low until the zucchini is fork tender. Then add to a high speed blender and puree. You can even make this on the stove and just cook until the zucchini is very tender.
That’s all there is to it and as I said this made 10 cups of soup. You can garnish with some cilantro or basil. I also added a few toasted pumpkin seeds for crunch. So next time you come across a huge club-like zucchini from your garden, please try this recipe, you will love it. Enjoy! The nutrition of one serving is:
117 cals / 7.7g fat / 8.1g carbs / 2.2g fiber / 5.1g protein = 5.9g carbs
(Note I used the products above and Splenda Brown Blend for the brown sugar)
Thai Curry Zucchini Soup (Instant Pot)
Ingredients
- 10 cups zucchini, chopped
- 1 tablespoon Thai red curry paste
- 1 tablespoon brown sugar (use sweetener for low carb)
- 13.5 oz coconut milk (1 can)
- 2 cups chicken bone broth or stock (I used 1 box Kettle & Fire)
Instructions
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Add all of the ingredients to your Instant Pot and then secure the lid.
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Turn the venting nozzle to the back to create pressure.
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Set the manual button for 10 minutes.
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When done, quick release the pressure by turning the nozzle to the front.
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Once the steam has stopped, open and then pour the soup into your blender in batches.
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Puree until the soup is smooth and creamy.
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To make this in a slow cooker, just add all the ingredients and mix. Cook on high for 4 hours or low for 8 hours and then puree in your blender at the end.
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Notes: You can use either a blender or a stick blender to puree the soup at the end. You can also make this on the stove. Just cook until the zucchini is very tender and then blend at the end.
Gus
October 8, 2018 at 8:24 pmDo the Zuchinnis have to be peeled?
judy long
August 31, 2018 at 8:13 pmWhich color Thai curry paste
Denise
September 1, 2018 at 7:20 amHi Judy,
I used the Panang Curry paste (https://amzn.to/2NEotIQ) however you can use whatever kind you like if you have a favorite. It was the Thai type of curry paste not the Indian type of that helps. I have used the red curry paste but not the green or yellow yet. Hope that helps!
Valerie
August 12, 2018 at 4:18 pmThis recipe looks great! Can I use curry powder instead of curry paste? How much would you use?
Denise
August 13, 2018 at 7:27 amHi Valerie,
That is hard to say. The paste has so much flavor and it’s all of those Thai flavors. The powders are often Indian curry spices and while they taste great, it won’t be the same. If you have dried Thai curry spice, I would say to use double the amount that you would use with the paste. But to be honest I’m just guessing. You can always start small and add more at the end. I don’t think it will matter. Good luck and sorry I’m not more help.
Robbie Lewis
August 7, 2018 at 6:12 pmI have homemade bone broth. How much does the bone broth package make?
Denise
August 10, 2018 at 8:09 am16 oz per package.
Michelle
July 9, 2018 at 11:30 amThis looks so easy and so perfect. I love this idea to use up those zucchini!
Denise
July 9, 2018 at 1:45 pmIt is very easy Michelle. Thanks for stopping by!
Marisa Franca
July 6, 2018 at 3:56 pmThe ingredient combination sounds wonderful. A creamy soup like this would be wonderful in the summer. I wish I had a great blender like a Vitamix. We have an old cheapo — that was Hubby’s doing. It’s not as bad as the first one he bought –anyway – we do have a processor that would be able to cream the soup. Can’t wait to make the recipe.
Gloria
July 4, 2018 at 1:08 pmWhat a great way to use up all that garden zucchini. I love “curry” anything. Looks like the Instant Pot does a great job here…along with an awesome blender like Vitamix.
Denise
July 5, 2018 at 2:39 pmI love my Vitamix! One of the best things I ever bought. I use it every day, sometimes more than once!
Jolina
July 4, 2018 at 11:10 amThis looks delicious! We gotta take advantage of zucchini season. Will make this as soon as we get a relief from this heat wave we’re in!
Denise
July 5, 2018 at 2:40 pmEven though it’s soup, it’s very light. I think I will make some this year and freeze it for the fall.
Cindy
August 22, 2017 at 10:41 pmThis was so easy and so delicious. I garnished with fresh herbs from my garden: Thai basil, chive and cilantro. And I threw in some fresh cucumber on top with some left over brown rice….so good.
Denise
August 23, 2017 at 6:20 amWow Cindy that sounds great! I just made some more and froze for the winter. It’s very simple but tasty. 🙂